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Stifado

  1. Heat the olive oil in a large heavy based pan and brown the cubed meat in batches.
  2. Then add the shallots, cooking gently to turn golden and caramelise.
  3. Now add the garllic, vinegar, spices and tomatoes. Season well.
  4. Stir in a 200ml glass of water.
  5. Cover tightly and simmer for 1½ -2 hours or until the meat is tender and the sauce richly thickened.

 

Source: Cyprus Tourism Organisation

Recipe

Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

Recipe

Linz Tart

Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.

Ingredients

  • Serves 6-8
  • 100 ml olive oil
  • 1.5 kg lean beef, cubed
  • 1.5 kg shallots, peeled
  • 4 cloves garlic, chopped
  • 5 tbsp red wine vinegar
  • 3 pieces cinnamon bark
  • 2 bay leaves
  • 1 tsp whole cloves
  • 1½ tsp aniseed or fennel seeds or 2 whole star anise
  • 3 x 400g cans chopped tomatoes
  • salt and pepper

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